Pimm's jelly with cucumber sorbet

Josh Eggleton's stunning Pimm's jelly recipe certainly packs a punch, thanks to a cheeky shot of gin. Served with a light cucumber sorbet and poached strawberries, this is the definitive summertime dessert. Use regular jelly moulds if you do not have doughnut moulds and serve the cucumber sorbet alongside the jelly instead.

Pour 200ml of the Pimm’s mixture into a pan and reheat gently over a low-medium heat. Dissolve the soaked gelatine sheets in the liquid and once dissolved, pour back into the bowl containing the rest of the chilled Pimm's mixture

10 gelatine leaves, soaked in cold water

7

Strain the jelly mixture into a large jug, then pour into the doughnut moulds, filling halfway (there will be liquid leftover which will be used in step 8). Leave to set in the fridge

8

Once the jelly has set, remove from the fridge and place 3 raspberries and 3 basil leaves into each mould. Fill to the top with the remaining liquid and leave to set in the fridge

For the poached strawberries, bring the water and sugar to the boil. Add the lemon juice, remove from the heat and leave to stand for 2 minutes. Add 4 sprigs of mint and allow the liquid to infuse for 5 minutes

Slice the strawberries in half and place in a bowl with the sliced cucumber. Once the poaching liquor has infused, pour over the slices of cucumber and strawberries. Leave to stand for 5 minutes before draining

It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.